The British Larder cranberry macaroon recipe card

www.britishlarder.co.uk The British Larder Recipe Collection -

Cranberry Macaroons

The British Larder Recipe Collection

-

Cranberry Macaroons

By Madalene Bonvini-Hamel | www.britishlarder.co.uk Makes approximately 40 pieces 230g icing sugar 20g plain flour 140g ground almonds pink food colour powder 125g free-range egg whites 120g caster sugar Cranberry jam Preheat the oven to 140째C and prepare three baking trays with silpats or parchment paper.

Sieve the icing sugar, flour, colouring powder and almonds using a drum sieve, set aside.

Melt the caster sugar with one-tablespoon water in a small saucepan over medium heat in the mean time place the egg whites in the mixing bowl of a mixer with balloon whisk. Start to whisk the whites when the sugar syrup temperature reaches 80째C and take the sugar syrup to 102째C. Carefully pour the sugar syrup over the whisking egg whites, increase the speed and whip the meringue until soft peaks.

Fold the sieved dry ingredients into the meringue. Transfer the mix to a piping bag fitted with a plain small nozzle. Pipe 10 pence even size macaroons on the prepared trays leaving large enough gaps between each. Leave to rest for 10 minutes and then bake the macaroons for 12 -14 minutes in the preheated oven.

Leave to cool.

Once cooled sandwich the macaroons together with the cranberry jam and serve.